These cheddar scones are insanely good and so easy to do! A part from a grater, all you need is your hands and in under 45 minutes, you’ve got yourself a terrific breakfast or brunch item. My go-to baking book is Anna Olson’s “Back To Baking”. I love Anna’s recipes as they are simple and never too sweet. It is a great book to have on hand to get your basics in baking down pat. This recipe is an adaptation of her recipe for apple cheddar walnut scones.
Preheat the oven to 400°F. Grate the cheddar and apple and set aside. In a bowl, combine together the flour, sugar, baking powder and salt. Grate in the cold butter and stir through with your hands. Add in the cheese and toss to coat. Stir in the apple. Add the milk and stir with your hands until the dough comes together to form a ball.
On a floured surface, turn out the dough and pat together in order to form a disc of about 8 inches across. Cut the disc into wedges and place on a parchment lined baking sheet or on a Silpat. Brush the top of the wedges with a little milk. Bake for about 16 minutes, until golden brown. Serve up warm and toasty from the oven!
These are best eaten the day off or freeze away and reheat in a toaster oven or a 300°F oven.
- 1 2/3 cups of all-purpose unbleached flour
- 2 tbsp of sugar
- 1 tbsp of baking powder
- 1/2 tsp of salt
- 5 tbsp of cold butter
- 1 cup of grated cheddar cheese
- 1 granny smith apple
- 1/3 cup of milk + extra for brushing (any kind of milk will do just not flavored